Preheat your oven to 350°F and prepare a cupcake pan with liners.

In a bowl, whisk together the flour, baking powder, and salt.

In another large mixing bowl, use an electric mixer to cream together the butter and sugar until fluffy, for 3 minutes.

Add the eggs one at a time, mixing just until combined. Then add lemon zest, 3 tbsp of lemon juice, and vanilla, and mix until incorporated. Scrape down the sides of the bowl with a rubber spatula to ensure everything is well combined.

Slowly add the flour mixture to the wet ingredients, alternating with the buttermilk, and mix until just combined.

Gently fold in the blueberries with a rubber spatula.

Use a large cookie scoop to portion the batter into the cupcake pan, filling each tin around 3/4 full.

Bake for 20 mins, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool completely before serving.

In a stand mixer with the paddle attachment, beat together the butter and cream cheese until fluffy.

Add powdered sugar, 2 tbsp lemon juice, zest, vanilla, and salt. Mix until creamy. If you need to adjust the consistency, add a dash of milk to thin it or a couple of tbsp of powdered sugar to thicken it.

Once the cupcakes are cooled, pipe or spread the frosting on top of each one.

If desired, top the frosted cupcakes with blueberries and lemon zest.

Blueberries: If using frozen, don't thaw them first. You can also toss them with a teaspoon of flour to stop them from sinking in the batter.

Butter and cream cheese: Remember to leave both of these out for an hour before starting, or you can use these tips to soften them quickly.